Duck Breast and Piri Piri Sauce Salad Sub Sandwich

Duck breast slices and peashoots sub with piri piri sauce

This duck breast salad sandwich came about simply because I could only buy a packet with two duck breasts in it when I only needed one. I used the one I required for dinner on the first night and refrigerated the second to eat for lunch the following day. It's amazing how often my lunch is determined by supermarkets selling products only in quantities greater than are required to serve only one person. If you're in this position, you may want to think along similar lines as a way of getting round what can often be a really irritating problem.

Duck breast fillet is scored and seasoned for cooking

Ingredients

1 duck breast fillet (skin on)
Salt and pepper
1 sub roll
Handful of peashoots
1 tbsp piri piri sauce



Directions

If at all possible, remove the duck breast from the fridge about an hour before you intend cooking it and leave it (covered) to come up to room temperature. Put your oven on to preheat to 375F/190C.  Lay the fillet flesh side down and score the skin with a sharp knife. Season with salt and black pepper.

Starting to fry duck breast fillet

Lay the duck breast skin side down in a cold, dry, ovenproof frying pan. Season the flesh side. Put the pan on to a very low heat until you can see the fat starting to melt and spread around the pan. Increase the heat for a couple of minutes until the duck skin is starting to crisp and turn golden. Turn the fillet over and quickly colour and seal the flesh side. Put the frying pan in to the oven for about twelve minutes.

Sub roll is halved

When the duck is cooked, remember to use oven gloves and lift the frying pan from the oven. Transfer the duck breast to a chopping board and leave to rest for five minutes.

Cut the sub in half and arrange the peashoots (or salad leaves of choice) on the bottom half.

Peashoots are spread on bottom of sub roll

Normally, I would slice a duck breast across the way - against the grain - but in this instance, I sliced it lengthwise, purely for presentation purposes. Slice it as you choose to a thickness of about a quarter inch.

Slicing rested duck breast

Lay the duck breast slices on the peashoots, drizzle with the piri piri sauce and place the top of the sub on last of all. Press down lightly, slice and serve.

Duck breast slices are arranged on top of the peashoots